The Great British Bake Off and a Sticky Orange Marmalade Cake (2024)

I had the pleasure recently of having been sent a lovely baking book to review. You all know how much I love baking (and eating baked goodies, but we won't talk about that!) It's entitled The Great British Bake Off, How to Bake the perfect victoria sponge and other baking secrets, and is the companion book to the newest 8 part series of the hugely popular Great British Bake off on BBC2.

This is the brand new book to accompany the latest Great British Bake Off series, and features over 120 new recipes, Mary Berry and Paul Hollywood's 'technical challenges,' and the best contestants' recipes!

Divided into 8 delicious chapters, there is plenty to challenge keen bakers here, showcasing everything from brandy snaps to elaborate pastries, pavlovas to iced celebration cakes, and everything in between!

Two guesses as to which is my favourite chapter!!

It is filled with Mary Berry and Paul Hollywood's expert advice and tips which can help just about anyone to achieve baking perfection. Each chapter begins with a specific baking skill, which once mastered, allows you to tackle Mary and Paul's technical challenges, as seen in the series, with the utmost confidence.

There are over 120 recipes in the book ranging from mary's Coffee and Walnut Battenburg and Tarte au Citron to Paul's Pork Pies with Quails' EGgs. It's not just a collection of tasty recipes however, as it also covers the essential techniques, terms and ingredients to help your baking taste, look and smell it's very best ever!

I am most impressed with the variety of recipes and it's practical yet pretty design as well as the full-colour, step-by-step photography included.

Of course you know I wouldn't judge any book by it's cover alone. I need to put it to the test before I can actually declare it a winner or a dud, and this one is a real winner by all counts!

So far everything has turned out beautifully, including this delicious Sticky Orange Marmalade Cake which I baked this afternoon.

It's moreishly moist and chock full of flavour, with a delicious old fashioned appeal. I love the stickiness of the marmalade glaze which covers all that buttery cake goodness, and lurks just beneath a simple icing sugar glaze. I gave it 10 out of 10 and Todd gave it a definite two thumbs up!

*Sticky Orange Marmalade Cake*
Makes one 9 inch single layer cake
Printable Recipe

You want to use a really good Seville Orange marmalade for this cake, with an intense bittersweet flavour, plus decent chunks of peel in it.

For the sponge:
175g unsalted butter, softened (3/4 cup)
175g of caster sugar (3/4 cup)
3 large free range eggs, at room temperature and beaten
175g self raising flour (1 1/2 cups)
1/2 tsp baking powder
3 TBS chunky Seville Orange Marmalade
2 TBS full fat or semi skim milk

To finish:
3 TBS chunky Seville Orange Marmalade
100g icing sugar, sifted (1/2 cup)
2 TBS warm water

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch round cake tin and line with baking paper. Butter the paper. Set aside.

Cream the softened butter with an electric mixer or spoon until nice and creamy. Beat in the sugar gradually, then continue to beat until it becomes pale and fluffy.

Gradually beat in the eggs, beating well after each addition. Add a TBS of the flour with the last portion of the egg. Sift the remaining flour, the salt and baking powder into the bowl and gently fold into the mixture with a large metal spoon. When thoroughly combined, stir in the marmalade and milk.

Spoon the batter into the prepared pan and spread evenly. Bake for 50 to 55 minutes, or until golden brown and firm to the touch. Run a round bladed knife around the inside of the tin to loosen and then carefully turn the cake out onto a wire rack. Flip to right side up. Gently warm the marmalade to finish and brush it all over the top of the warm cake. Allow the cake to cool completely before proceeding.

Sift the icing sugar into a bowl. Add the warm water and mix to a smooth and runny icing using a wooden spoon. Spoon the icing over the cake, allowing it to run down the sides a bit. Leave to set before cutting into wedges to serve.

Store in an airtight container for up to 5 days.

There is a tasty Roasted Vegetable Lasagne Verde cooking over in the Cottage today!